Endless Antipasti Recipe No. 4 - by Koji Cooks

CAPRESE STACK

Part of my Endless Antipasti series, I refer to this dish as my caprese "layer cake." I frequently prepare it in this manner, with very thin slices of tomato and fresh mozzarella stacked alternately. In this version, I've included Genoa salami as well. It's simply dressed with extra virgin olive oil and a drizzle of balsamic vinegar reduction, topped with scattered basil leaves, and a sprinkle of kosher salt and cracked black pepper.

CAPRESE STACK

1 red heirloom tomato - cut into 8 thin slices

1 yellow heirloom tomato - thinly sliced into 8 pieces.

1 ball of fresh mozzarella, at room temperature, cut into 8 thin slices.

12 thin slices of Genoa salami

20 fresh basil leaves

3-4 tablespoons extra virgin olive oil

2-3 teaspoons of balsamic reduction

kosher salt and cracked black pepper

METHOD

On each of the 4 plates, begin stacking with a red tomato, followed by salami, mozzarella, then a yellow tomato, salami, mozzarella, and repeat this sequence once more. Drizzle with olive oil and balsamic reduction, then scatter basil leaves over the top, finishing with a sprinkle of salt and pepper.

KOJI LOVES MOZZARELLA AND GENOA SALAMI!